1 c butter
1 c buttermilk (I always substitute with almost a cup of Sour Cream and top it off with milk)
2 eggs
1 tsp vanilla extract

Combine dry ingredients. Cut in butter until the mixture resembles fine crumbs. Beat wet ingredients together and add to flour mix, stirring just to moisten. Spread half the batter in a greased 9x13x2 inch baking pan. Spread the cooled rhubarb filling over this and spoon the remaining batter in small portions on top of the filling.

Honestly I think you could do this as muffins instead of a 'cake' and it would be really yummy and an easy brunch treat! I would also half the batter ingredients next time too just since it grew so BIG in the pan and crumbled over the sides.

2 comments:

This looks AMAZING!!!! I want to try it, but I'm a little afraid, as I have kind of a block where baking is concerned. I should probably just face my fears though, if the outcome could be this delicious! Thanks for sharing!

It's so YUMMY and really very easy. Hope you try and really enjoy it! Thanks for sharing your blog!! I adore your style and your hair (I am not brave enough to go short but love the way it looks on others). I'm following you ;-)